Our New Orleans brunch included beignets, andouille sausage hash, and Eggs Sardou. This dish is veggie heavy with spinach, artichoke, and onion. Poached eggs, cream and some New Orleans spices round out the dish. I hope you like it.
16 ounces spinach
1 red onion, diced
1 8-ounce jar artichoke hearts, diced
4 cloves garlic, minced
3 tablespoons butter
2 tablespoons flour
8 ounces cream
1/2 cup Romano cheese
4 large eggs, poached
1 teaspoon hot sauce
Wilt spinach in a large skillet on medium and pat dry.
In a large skillet on medium add one tablespoon butter, onion,Mmm and garlic.
Add two tablespoons butter and flour and cook for 5 minutes.
Add artichoke and cooked spinach.
Add cheese and cream and stir in.
Add hot sauce.
Move mixture to a casserole dish.
Bake for 20 minutes.
Top with poached egg.